Condensed Milk Cake – This quick, tender, and insanely easy cake is always a crowd favorite. Best of all, it requires minimal ingredients and preparation! 🙌
Condensed milk sweetens this basic cake to perfection. It’s not overly sweet, making it easy to dig into after a savory meal. However, it’s amazing on its own as an afternoon snack with tea or coffee.
Cake made with condensed milk is also remarkably easy. A few pantry staples are all it takes to whip up one of the tastiest cakes you’ve ever made.
Content…What Does it Taste Like? |
What Does Condensed Milk Cake Taste Like?
Making a cake with condensed milk creates a dessert similar to pound cake but lighter and moister. (How is that possible?!) It’s simple and ideal for pairing with fruit and homemade whipped cream or a dusting of powdered sugar. 😋 The condensed milk intensifies the delicious flavor so you can have your milk and eat it, too.
Recipe Ingredients
- Butter – Rich butter keeps the cake moist and flavorful.
- Sugar – You won’t need much sugar in this cake recipe since the condensed milk is already quite sweet.
- Sweetened Condensed Milk is this show’s star, boosting the delightful cake’s rich and moist flavor.
- Eggs bind the batter and give us that classic cake texture we all love.
- Flavors – Lime juice, lime zest, vanilla extract, and grated nutmeg add subtle yet refreshing flavor notes that are irresistible.
- Flour – Add some baking powder to your all-purpose flour in this recipe for a light, fluffy cake.
How to Make Condensed Milk Cake
- Preheat oven to 160°C/325°F. Grease a 10-inch cake or bundt pan generously with cooking spray. Set aside.
- Cream butter and sugar on high in a stand mixture until fluffy and looking white, about 3 minutes. Then, add the condensed milk and mix on high for another minute. (A hand mixer will also work.) (Photo 1)
- Assemble – Add eggs, one at a time, beating the mixture well between each addition. Sift the flour and baking powder into the batter, and then add the zest, lime juice, nutmeg, and vanilla extract. Stir until everything is thoroughly combined, scraping down the sides of the mixing bowl as you go. (Photos 2-4)
- Pour the cake batter into the greased pan. Tap it on your work surface to eliminate air bubbles. (Photo 5)
- Bake at 325℉ (160℃) until a tester inserted into the center comes out clean (45–50 minutes). Transfer to a wire rack. (Photo 6)
- Serve – Dust the cake with powdered sugar and serve with whipped cream and strawberries.
Recipe Variations
- Keep it simple. The lime juice and zest, along with the nutmeg, give this cake a Caribbean vibe. But you can leave them out for a simpler vanilla cake taste.
- Frost it! Chocolate, vanilla, cream cheese, or fruity frostings all taste amazing.
- Make it matcha. Sift in a tablespoon of matcha powder with the flour for a cake with a gorgeous light green color and classic matcha flavor. 💚
Tips and Tricks
- Measure your flour the right way. Gently spoon the flour into your measuring cup and level it off with a straight edge instead of scooping it directly from the bag. That prevents over-packing, which leads to too much flour and a dry cake. Another way to measure is with a kitchen scale.
- Cream butter and sugar well until fluffy. This step is crucial for incorporating air for a good rise and tender crumb.
- Please don’t overmix the batter. After adding the flour, mix just until combined because overmixing can cause the cake to be dense and tough. 🙅🏿♀️
Make-Ahead & Storage Instructions
Condensed milk cake tastes even better the next day. Store it in an airtight container at room temperature for 2-3 days or refrigerate it for up to a week. To freeze the cake, tightly wrap individual slices or the whole cake in plastic wrap, then place in a freezer-safe container or a resealable freezer bag.
The cake freezes well for up to 3 months. When ready to serve, thaw slices at room temperature for about 30 minutes or overnight in the refrigerator. For a quick option, you can also warm slices in the microwave for 10-15 seconds.
What Goes With Condensed Milk Cake
Serve condensed milk cake with an indulgent hot drink like a chai tea latte, a specialty coffee, or ginger tea. It also loves being paired with fresh fruit and homemade whipped cream. 👌
More Elegant Cake Recipes to Try
By Imma
Watch How to Make It
[adthrive-in-post-video-player video-id=”pN1zdFcu” upload-date=”Mon Aug 06 2018 20:36:18 GMT+0000 (Coordinated Universal Time)” name=”Condensed Milk Cake” description=”Condensed Milk Cake -Quick, Tender and easy Cake that will impress at the dinner table or a party without you slaving in the kitchen.”]
This blog post was originally published in August 2016 and has been updated with additional tips, new photos, and a video
Condensed Milk Cake
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Ingredients
- 10 ounces (284g) unsalted butter
- ¾ cup (150g) granulated sugar
- 5 large eggs
- 2 cups (240g) all-purpose flour
- 2 teaspoons (9-10g) baking powder
- 1 14-ounce can (396g) sweetened condensed milk
- 1 teaspoon (5ml) vanilla extract
- 1 tablespoon (15ml) lime juice
- 1 teaspoon (203g) grated nutmeg optional optional
- 2-3 tablespoons (12g) lime zest
Instructions
- Preheat the oven to 160°C/325°F. Grease a 10-inch bundt pan generously with cooking spray and set aside.
- Cream the butter and sugar at high speed in a stand mixture until fluffy and starts looking white, about 3 minutes. Add the condensed milk and beat for another minute.
- Stir in the eggs, one at a time, beating the mixture well between each addition. Sift the flour and baking powder into the batter, and then add the zest, lime juice, nutmeg, and vanilla extract.
- Stir until everything is thoroughly combined, scraping down the sides of the mixing bowl as you mix.
- Pour the batter into the greased cake pan. Tap it on your work surface to eliminate air bubbles.
- Bake at 325℉ (160℃) until a tester inserted into the center comes out clean (45–50 minutes). Then, transfer it to a wire rack to cool.
- Sprinkle the cake with powdered sugar and serve it with whipped cream and strawberries.
Tips & Notes:
- Measure your flour the right way. Gently spoon the flour into your measuring cup and level it off with a straight edge instead of scooping it directly from the bag. That prevents over-packing, which leads to too much flour and a dry cake. Another way to measure is with a kitchen scale.
- Cream butter and sugar well until fluffy. This step is crucial for incorporating air for a good rise and tender crumb.
- Please don’t overmix the batter. After adding the flour, mix just until combined because overmixing can cause the cake to be dense and tough.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Ruth says
Can’t wait to try this cake for my brother’s birthday.
Liana says
Hi i tried this cake and it is delicious everyone loved it, i tried it simple as your the first time then the second time I made little holes in it and with a syringe I put condensed milk so when you cut it it is not that dry nor that wet, it gives a good balance.
Batool says
Nice cake! I’ve noticed in the video you used only 2 eggs whereas the recipe says 5 eggs so how many should we use??
ImmaculateBites says
It’s 5 eggs.
Tracy says
This was delicious thank you so much ❤️
Eshal khan says
So lovely I am going to make it for my lovely daughter eshal khan
jojo says
Which country in Africa is this cake from?
ImmaculateBites says
It’s not an African Cake .
Simba says
I can’t wait to try this recipe. It’s quite interesting.
I hope I nail it.
Lillie Victor says
The Cake Looks Delicious I’m Going 2 Make It For Sunday Dinner Will Let U No How It Turn Out. Thanks For The Recipe.
ImmaculateBites says
Awesome! Can’t wait to hear the verdict.
Lisa says
Hi! Should I use regular condensed milk or sweetened condensed milk? Some recipes call for sweetened. Can’t wait to make this! Thanks! I really enjoy your blog.
ImmaculateBites says
Hi Lisa, I used sweetened condensed milk.So happy to hear the recipes are working well for you.
Pam says
I can see that you used sweetened condensed milk, and not condensed milk. There is a difference! You should make that correction on the list of ingredients.
ImmaculateBites says
Yes I did. Recipe updated . Thanks
Lisa says
Made this, and it was such a lovely, sweet (but not too sweet), buttery cake! You can taste the condensed milk, which I love. I will make it again but with lemon.
Franki says
Is it possible to make a vegan version of this cake? I am pretty certain I can substitute the dairy milk for condensed coconut milk. I would like to know what alternative I can substitute the large quantity of eggs for without compromising quality and taste.
imma africanbites says
Hi. Unfortunately, I haven’t tried alternating this recipe, so I don’t have a definite answer for that.
Naima says
Yes, I substituted aquafaba for eggs and it came out amazing. Aquafaba is the liquid in canned beans. 3 tbsp=1 egg. There is absolutely no bean flavor once you mix it with the sugar. You can use the juice from any kind of canned beans–garbanzo, cannellini, navy, black, or pinto. Good luck!
lg says
I am planning to make this cake for a Global Insights meeting about Africa and this came up as an African dessert. My question is how many eggs do you actually use? The recipe says 5, but the video only shows 2 being incorporated. Which is it?
ImmaculateBites says
It’s. 5 eggs.
Azoh says
Thanks lots Imma for the delicious condensed milk cake recipe I just did the cake taste wise it was superb but mine turned out alittle dry though guess I missed out on something …..Thanks lots
Azoh says
Thanks lots Imma for the delicious condensed milk cake recipe I just did the cake taste wise it was superb but turned out alittle dry though …..Thanks
Judy McEntee says
Ok I know this seems simple question but again video shows regular cake pan but recipe calls for Bundt cake pan. So which is best? Looks amazing can’t wait to try it. Thanks for recipe
ImmaculateBites says
Hi Judy, I do prefer regular cake pan because it cooks faster- both do the job.
Faez says
Hi Imma
I made the cake and it was amazing. But my cake did not come down level. The middle was sunken
ImmaculateBites says
So sorry to hear about your cake not cooking properly in the middle. Next time try reducing the oven temperature. You might want to cover the cake top with a foil paper, about 30 minutes or more into the cooking, to prevent it from browning too fast . The goal is to let the cake cook in the middle without the exterior browning too fast .Also refrain from opening the oven, too many times when baking . Only start checking towards the end.
Patricia says
Can fresh fruit be added to this recipe?
imma africanbites says
Hi. Yes, you may, but keep the amount controlled. Please do let me know how it turns out for you.
Sherina says
I made this cake and it was good. I substituted the condensed milk with condensed coconut milk.
ImmaculateBites says
Awesome, thanks for the feedback
jomo says
I finally made this!! It was soooo good.
I struggled finding the right size pan, but the one I used – more of a tart dish – worked fine.
Served it with a tiny bit of key lime tart filling and coconut whipped topping.
Very nice!
Thanks for the recipes here. (I make the One Pot Caribbean Jerk Chicken & Rice once a week and my family loves it. We are supposed to only take if for lunches, but we can’t resist eating it for dinner, too.)